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Tag Archives: Breakfast
Avocados
I just returned from the IACP (International Association of Culinary Professionals) in San Francisco. The conference was good, the weather was perfect (sunny and 21°C) and the food was excellent. California boosts an incredible agriculture landscape. I’m sharing my love for avocados in this blog. I specifically love their smooth, creamy texture and I like using avocados as a spread. What is the alligator pear? Avocados, also known as the “alligator pear,” are grown in tropical climates, with Mexico currently as the largest producer. They have green leathery skin, and fleshy pear-shaped bodies. Botanically, avocados are fruits that grow on trees, and commercially, they ripen after harvesting. Although avocados are not particularly sweet or flavourful, they have a distinct taste. They are … Continue reading
Barley – The little grain with a big impact
Barley Begins… Barley is an ancient grain that originated in Ethiopia and Southeast Asia, and has been cultivated for more than 10,000 years to feed both animals and humans, as well as make alcoholic beverages. As far back as ancient Greek and Egyptian culture, barley served as a staple bread-making grain, and an important source of nutrition for Greek and Roman athletes, as well as Roman gladiators. In the 16th century, the Spanish introduced barley to South America, while the English and Dutch settlers of the 17th century brought it with them to the United States. Presently, barley is grown around the world, but its leading exporters are the European Union, Australia and Canada. In Canada, the major growing areas … Continue reading
Gingerbread
Gingerbread is rich with history and nutrition. History Traced all the way back to the ancient Greeks and Egyptians, gingerbread began its journey being used for ceremonial purposes and medieval festivities. Centuries later, recipes began to shift and traditions began to develop, most notably in Nuremburg, Germany. Here is where the flat, shaped gingerbread cutlets thrived and gave this city the name of “Gingerbread Capital” of the world, with professional sculptures of gingerbread carved for special occasions! It is no wonder this fun tradition was brought over to the Western culture in the 19th century to be recognized as a special blend of magic over the holiday season. Nutritional Benefits Ginger is highly recognized for its ability to treat upset … Continue reading
Quinoa – Ancient Grain Superfood
Quinoa (“KEEN-WA”) is the superfood of the ancient grains, and for good reason. It is high in both protein and fibre. Quinoa is a great food for the Celiac community and other people who follow a gluten free diet. It is a good source of the B vitamins niacin and thiamine and the minerals magnesium and zinc. Quinoa has been one of the primary foods of the Inca Indians for more than 5,000 years. The Incas referred to Quinoa as “Mother Grain”. Most quinoa is grown in the Andes in South America. The fact that quinoa will grow in extremely poor soil together with its great nutritional value makes it a true super grain to feed the world. Quinoa is … Continue reading
Breakfast
This week, I spoke at Eastwood Collegiate Institute to a grade 12 Kinesiology class about the education and career path of a Dietitian. The students had great questions and we spent a bit of time focusing on how food and nutrition are related to both mental and physical performance. People who eat breakfast experience better concentration levels and perform better at school and work. Studies have shown that people who eat breakfast tend to be leaner than those who skip the first meal of the day. Why is breakfast so important? After a night’s rest without eating, blood sugar levels are at their lowest. Blood sugar acts like the fuel for both the brain and muscles. You need a balanced … Continue reading